Teresa's Recipes
Authentic Italian Focaccia Bread
Experience a bite of Italy with homemade focaccia bread. Crispy on the outside, soft and fluffy on the inside, this bread is reminiscent of a warm Italian bakery. Infused with olive oil and sprinkled with fresh rosemary, it's perfect as a sandwich bread or savored alone, dipped in a pool of extra virgin olive oil. This heavenly bread will transport you straight to the cobblestone streets of Genoa, where focaccia was born.
Ingredients
- 1 tablespoon, finely chopped Fresh rosemary
- 1 teaspoon Coarse sea salt
- 4 tablespoons, divided Olive oil
- 3 cups All-purpose flour
- 1 package (2 1/4 teaspoons) Active dry yeast
- 1 teaspoon Granulated sugar
- 1 1/3 cups (105°F to 115°F) Warm water
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 5g
- Carbs: 30g
- Protein: 4g
- Sodium: 200mg
- Sugar: 1g
Instructions
- In a large bowl, dissolve the sugar in warm water. Sprinkle yeast over the water and let it sit for 5 minutes, or until it becomes frothy.
- Stir in all-purpose flour, 2 tablespoons of the olive oil, and the salt until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat your oven to 400°F (200°C). Punch down the dough and press it into a greased 9x13 inch baking sheet.
- Using your fingers, make dimples in the dough. Drizzle it with the remaining 2 tablespoons of olive oil and sprinkle it with the chopped rosemary and coarse sea salt.
- Bake for 20 minutes, or until the bread is golden brown. Let it cool slightly before slicing.